Gimbap (Rice and Fillings Wrapped with Seaweed)Adapted from The Kimchi Chronicles (Rodale)

Essentially Korean sushi, gimbap is rolls of rice and other fillings wrapped in seaweed and cut into bite-size pieces. It’s a cheap snack, a quick lunch and most often served after school and for picnics. Like bibimbap, it’s a great vehicle for leftovers. It almost always includes carrot, spinach and egg; other fillings range from kimchi with canned tuna to leftover bulgogi with pickled daikon — I’ve even seen leftover fried chicken with mayonnaise and kimchi used as filling. The following is my personal favorite, but when I make it with Chloe, we always include kimchi and American cheese (the cheese makes it happen).

Makes 4 servings
5 PointsPlus® values per serving**

Ingredients

4 sheets toasted gim or nori seaweed

2 cups warm cooked short-grain white rice

1 thin egg omelet, sliced into ribbons, optional

1/2 cup sautéed spinach

1 large carrot, cut into matchsticks

A few strips pickled daikon

4 slices American cheese

4 slices deli ham

Instructions

Lay one piece of seaweed on a sushi rolling mat or on a large piece of plastic wrap. Spread one-quarter of rice in a thin layer over entire piece of seaweed. Arrange one-quarter of egg, spinach, carrot and pickled daikon, and 1 slice each of American cheese and ham evenly over the rice.

Use mat to help you roll gimbap into a tight cylinder. Repeat process with remaining ingredients to make 3 more rolls. Use a sharp knife to slice rolls into sushi-like pieces, dipping blade in water before each cut.

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